Cottage Food Operation - Beginning January 1, 2013, The California Homemade Food Act will allow Solano County residents to operate a limited home based food business, known as a Cottage Food Operation (CFO) from their home and to prepare and sell specific types of low risk foods made in their home kitchens directly and indirectly to the public. The State of California Department of Public Health (CDPH) maintains information on type of food products allowed to be made and distributed from a CFO, labeling requirements, information on required food processor training, and answers to frequently asked questionson their CDPH CFO web site.

Beginning January 1, 2013, persons interested in operating a CFO in Solano County will need to obtain a registration or permit based on the type of food sales performed from the Solano County Environmental Health Services Division. This flowchart will provide a general idea if a CFO needs a registration or permit.

Indirect sales with or without direct sales (Class B) - Complete the application form and food product description form and return with any additional required information (for example-water sample results if on private well) and $316.00 permit fee to the Environmental Health Services Division.

CateringEffective July 1st, 2017 all caterers are required to register with Solano County Environmental Health.
The guidelines for caterers can be found here and the caterer application can be found here.

ComplaintsIf you have a complaint about a food facility, or if you think you got sick from eating food, click here.

Food Business InformationStarting or running a food business can be stressful and exciting. There is a lot of information to research and process. Use the following information to help you start a food business or to stay updated with current requirements.

Community EventsCommunity Event OrganizerCommunity Event Organizer Responsibilities and ApplicationNEW for Non-Profit Community Event Organizers: Are you a non-profit Community Event Organizer (all food service performed by non-profit organizations and/or for-profit businesses that donate 100% of all net proceeds)? Has your non-profit community event been approved in a previous year AND there is not a substantial change in location or ancillary services provided to the food facility operators? If so, you should know that the Environmental Health Services Division is piloting a new application process and you should complete the Non-Profit Community Event Organizer Expedited Application. As this is a new process, let us know how it works and what we can do to improve the process. Our goal is to expedite approval of those organizations sponsoring recurring community events year after year at the same location. If food facility operators are different from the previous year's approved event, you will need to submit a new proposed food vendor list at least 14 days before the start of the proposed community event.

Temporary Food Booth Guidelines, Self-Inspection Checklist, and Application
NEW for Non-Profits: Are you a non-profit Temporary Food Facility Operator? Has your Temporary Food Facility been approved at a Community Event in a previous year AND there is no change in operation, menu or facility setup being proposed? Will the Person in Charge at the Temporary Food Facility have a California Food Handler Card or Certified Food Safety Manager Certificate? If so, then you should know that the Environmental Health Services Division is piloting a new application process and you should complete the Returning Non-Profit Temporary Food Facility Expedited Permit application. As this is a new process, let us know how it works and what we can do to improve the process. The goal is to expedite approval of those organizations that safely perform the same food service/preparation activities year after year.

Food Handling GuidelinesAs with any method of food sale, care must be taken to safely handle food products to prevent sickness or injury to the public. Of particular concern is insuring that food is prepared and packaged under sanitary conditions and that perishable foods are maintained at proper temperatures. Two of the leading causes of food borne illness include perishable foods held at improper temperatures and food from unapproved sources.